Winery Michel CouvreurCreme de Casis Bourgogne
Red wine
This wine generally goes well with poultry, beef or veal.
Food and wine pairings with Creme de Casis Bourgogne
Pairings that work perfectly with Creme de Casis Bourgogne
Original food and wine pairings with Creme de Casis Bourgogne
The Creme de Casis Bourgogne of Winery Michel Couvreur matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of fricandeaux german style, veal roast casserole or aiguillette of duck normandy style.
Details and technical informations about Winery Michel Couvreur's Creme de Casis Bourgogne.
Discover the grape variety: Sciaccarello
Elegant, spiced reds of pale colour with a light ruby robe, fine tannins and a silky, fresh palate, with signature aromas of red fruits (cherry, raspberry), black pepper, gentle spices and Mediterranean notes (maquis, garrigue). Also produces great rosés. Star of the Ajaccio AOC appellation; defines the viticultural identity of Corsica. Indigenous French black variety from Corsica, grown mainly around Ajaccio.
Informations about the Winery Michel Couvreur
The Winery Michel Couvreur is one of of the world's greatest estates. It offers 20 wines for sale in the of Burgundy to come and discover on site or to buy online.
The wine region of Burgundy
Absolute reference for great terroir wines: opulent, mineral Chardonnay in whites (chiselled Chablis, buttery Meursault, majestic Montrachet), fine and silky Pinot Noir in reds (full-bodied Gevrey, structured Pommard, delicate Volnay). Exceptional age-worthy wines with complex notes - red fruits, undergrowth, butter, hazelnut. Some lively Aligoté and light Gamay (Mâconnais). 29,500 ha, 84 tiered AOCs (Régionale, Village, 1er Cru, Grand Cru), 1,247 UNESCO Climats.
The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
